Biscoff Cheesecake

If you’re a fan of Biscoff cookies (those caramelized, spiced little wonders that somehow taste like comfort in cookie form), then this cheesecake is about to become your new obsession. It’s creamy, dreamy, and rich with that unmistakable cookie butter flavor, layered on top of a buttery Biscoff crust. Add a silky topping and a little crunch from crushed cookies, and you’ve got a dessert that’s decadent but oh-so-worth it.

This cheesecake feels luxurious but is surprisingly simple to make—no water bath, no fuss. Just bold Biscoff flavor from crust to topping. Honestly, if you’re looking for a dessert that wows with minimal effort, this is it.

Why You Will Love This Recipe

Because it’s indulgence in its finest form! The creamy filling melts in your mouth, the spiced crust balances perfectly with the sweetness, and that glossy topping makes it look like something straight from a bakery window.

• Rich, creamy, and spiced with Biscoff goodness
• No water bath required—stress-free cheesecake
• Beautiful enough for celebrations, simple enough for a weekend bake
• A guaranteed crowd-pleaser (if you’re willing to share)

Recipe Origin

Biscoff cookies, also called speculoos, come from Belgium and have a cult-like following for their caramelized flavor. Pairing them with cheesecake is a natural step—cheesecake’s tangy richness balances the sweet spice of the cookies perfectly. This recipe combines both in every layer: crust, filling, and topping.

Kitchen Tools You’ll Need

• 9-inch springform pan
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Small saucepan (for topping)

Chef’s Pro Tips for Perfect Results

• Use room-temperature cream cheese to avoid lumps.
• Chill the cheesecake at least 4–6 hours (overnight is best) so it sets beautifully.
• For a cleaner slice, dip your knife in hot water and wipe between cuts.
• Don’t skip the parchment paper—it makes removing from the springform so much easier.

Ingredients in Biscoff Cheesecake

For the Crust:

Biscoff Cookies: Crushed into fine crumbs for a buttery-spiced base.
Unsalted Butter: Holds the crust together and adds richness.

For the Filling:

Cream Cheese: Softened to create a smooth, creamy base.
Granulated Sugar: Just enough sweetness to balance the tang of cream cheese.
Biscoff Spread: The star ingredient—caramelized and spiced.
Vanilla Extract: Enhances the flavor depth.
Heavy Cream: Whipped for lightness and silky texture.
Dark Chocolate (optional): Adds richness and a hint of bitterness to balance the sweetness.

For the Topping:

Heavy Cream + Biscoff Spread: Melted together into a glossy topping.
Crushed Cookies & Chocolate Shavings: The finishing touch for texture and presentation.

(Note: full measurements are listed in the recipe card below.)

Instructions

Prepare the Crust:

1. Preheat oven to 350°F (175°C).
2. Mix crushed Biscoff cookies with melted butter until the texture resembles wet sand.
3. Press firmly into the bottom of a 9-inch springform pan.
4. Bake for 8 minutes, then let cool while you make the filling.

Make the Filling:

1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
2. Add Biscoff spread and vanilla extract, mixing until combined.
3. In a separate bowl, whip cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until smooth.
5. (Optional) Swirl in melted dark chocolate for an extra layer of richness.
6. Pour filling over the cooled crust and smooth the top.
7. Refrigerate for at least 6 hours, or overnight.

Prepare the Topping:

1. Heat heavy cream in a small saucepan until warm (do not boil).
2. Stir in Biscoff spread until smooth and glossy.
3. Pour over chilled cheesecake and spread evenly.
4. Garnish with crushed cookies and chocolate shavings.

Nutrition Facts (Approximate)

Servings: 12 slices

Calories per slice: ~450–500
Prep Time: 30 minutes
Chill Time: 6 hours
Total Time: About 6 hours, 30 minutes

How to Serve Biscoff Cheesecake

• With a drizzle of extra cookie butter for ultimate indulgence.
• Alongside a cup of coffee or espresso (perfect pairing!).
• On a dessert table—it stands out beautifully among other sweets.
• As a birthday or holiday dessert when you want something impressive but simple.

Make-Ahead and Storage Tips

• Make Ahead: Cheesecake can be made 1–2 days in advance and stored in the fridge.
• Storage: Keep covered in the refrigerator for up to 5 days.
• Freezing: Freeze slices individually wrapped in plastic wrap for up to 2 months. Thaw in the fridge overnight.

Variations to Try

• Swirled Chocolate Cheesecake: Mix melted chocolate into half the filling for a marbled look.
• Mini Biscoff Cheesecakes: Use a muffin tin for single-serve portions.
• Nutty Crunch: Sprinkle chopped toasted hazelnuts or pecans over the topping.
• Spiced Up: Add a pinch of cinnamon or nutmeg to the filling for extra warmth.

Additional Tips

• Don’t overmix after adding whipped cream—gentle folding keeps the filling light.
• Crush cookies finely for the crust to avoid crumbling.
• Decorate just before serving if you want the cookies to stay crisp.

FAQ Section

Q1: Can I use another type of cookie for the crust?

A1: Yes, graham crackers or digestive biscuits work, but Biscoff gives the best flavor.

Q2: Do I have to bake the crust?

A2: Baking helps set it, but you can skip it for a no-bake version (just chill longer).

Q3: Can I make this without heavy cream?

A3: Heavy cream gives the filling its light texture—without it, the cheesecake will be denser.

Q4: Is this a no-bake cheesecake?

A4: The filling is no-bake, but the crust benefits from a quick bake to hold together better.

Q5: Can I skip the chocolate?

A5: Absolutely—the chocolate is optional, but it adds richness if you love chocolate-Biscoff together.

Q6: How do I prevent cracks?

A6: Since this is a no-bake filling, you don’t need to worry about cracks! Chill time is the only secret.

Q7: Can I double the recipe?

A7: Yes, but you’ll need a larger pan (or make two cheesecakes).

Q8: Can I use crunchy Biscoff spread?

A8: Yes, it’ll add little cookie bits to the filling for extra texture.

Q9: How long does it need to chill?

A9: Minimum 6 hours, but overnight is best for the perfect set.

Q10: Can I decorate differently?

A10: Absolutely—try whipped cream swirls, caramel drizzle, or white chocolate curls.

Conclusion

This Biscoff Cheesecake is everything you want in a dessert: creamy, spiced, sweet, and just the right amount of indulgent. With its buttery crust, luscious filling, and glossy topping, it’s the kind of dessert that makes people stop and say, “Wow.” Whether you serve it at a holiday gathering, birthday party, or just a cozy night in, this cheesecake is guaranteed to be the star of the table.

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